Determination of Kinetics of Drying Grated and Sliced Red Radish (Raphanus sativus) and Energy Analysis

Öz

In this study, red radish was dried in two different methods by slicing and grating at 60 °C. Drying time of sliced and grated dried red radish was determined as 450 min and 120 min, respectively. The electrical energy consumed during drying was measured. The shredded red radish consumed 53,09 % less energy than the sliced red radish. The shredded red radish SEC had a maximum value of 17,7 (kWh/kgsu) and the sliced red radish had a maximum of 58,2 (kWh/kgsu). The maximum SMER value of sliced red radish was 0,16 (kWh/kgsu) and the maximum SMER value of grated red radish was 0,29 (kgsu/kWh).

Anahtar Kelimeler

• Energy analysis,energy consumption,food drying,red radish drying

Rende ve Dilimlenmiş Kırmızıturp (Raphanus sativus) Kuruma Kinetiğinin Belirlenmesi ve Enerji Analizi

Öz

Yapılan bu çalışmada kırmızıturp 60 °C de dilimlenerek ve rendelenerek iki farklı yöntemle kurutulmuştur. Dilimlenerek ve rendelenerek kurutulmuş kırmızıturp’un kurutma süreleri sırası ile 450 dakika ve 120 dakika olarak belirlenmiştir. Kurutma boyunca tüketilen elektrik enerjisi ölçülmüştür. Rendelenmiş kırmızıturp dilimlenmiş kırmızıturp’a göre % 53,09 daha az enerji tüketmiştir. Rendelenmiş kırmızıturp SEC değeri en fazla 17,7 (kWh/kgsu), dilimlenmiş kırmızıturp en fazla 58,2 (kWh/kgsu) değerini almıştır. Dilimlenmiş kırmızıturp SMER değeri en fazla 0,16 (kWh/kgsu), rendelenmiş kırmızıturp SMER değeri en fazla 0,29 (kgsu/kWh) değerini almıştır.  

Anahtar Kelimeler

• Enerji analizi,enerji tüketimi,gıda kurutma,kırmızıturp kurutma

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